Gluten-Free Teriyaki Chicken Kabobs
Make homemade gluten-free chicken kabobs with homemade teriyaki sauce (GF soy sauce, apple cider vinegar, pineapple juice, brown sugar and garlic powder).
Gluten-Free Teriyaki Chicken Kabob Skewers
One of the big things and reason for this blog is that we take classic comfort foods and make them gluten-free. It’s easy with a recipe like this to make sure that it is also naturally dairy-free, too.
I think just about everyone loves a teriyaki marinated chicken kabob. A classic comfort food for sure. They are really easy to convert to gluten-free by making a homemade teriyaki sauce using GF soy sauce or coconut aminos.
We make a lot of homemade sauces on this blog because they are just better for you. I love this Greek salad dressing and homemade Caesar salad dressing with homemade mayo. Another favorite is using this teriyaki sauce to make a marinade and dressing for Teriyaki Chicken Salad!
homemade gluten-free teriyaki sauce
To make the homemade gluten-free teriyaki sauce you will need:
- 1 cup gluten-free soy sauce (or coconut aminos)
- 1/2 cup apple cider vinegar
- 1/2 cup firmly packed organic brown sugar
- 1 tsp garlic powder
- 1/2 cup pineapple juice
Whisk the ingredients together and store in fridge.
You could also buy a pre-made teriyaki sauce like Coconut Secrets Coconut Aminos Teriyaki Sauce. It is Organic, Soy-Free, Gluten-Free, Dairy-Free and Non-GMO.
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Gluten-Free Teriyaki Chicken Kabobs | Dairy-Free
Make one of your favorite comfort foods, teriyaki chicken kabobs, with a gluten-free teriyaki sauce marinade, pineapples and lots of colorful veggies.
- 2 cups GF teriyaki sauce
- 1 cup pineapple juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp minced dried onion
- 1/2 tsp onion powder
- 1 tbsp fresh chives
- 1 cup pineapple chunks
- 3-4 chicken breasts
- 1 large red bell pepper
- 1 cup large pineapple chunks
- 1 large red onion
- 2 medium zucchini
Combine gluten free teriyaki sauce and marinade ingredients into a medium size bowl and stir.
Cut up the chicken into small pieces and add to the marinade. Cover and let sit in the refrigerator for at least 6 hours.
When ready to grill the chicken, first cut the bell pepper, zucchini and onion into pieces. Skewer the veggies and chicken onto metal skewers.
Grill skewers for 15-20 minutes or until chicken is done.